Moroccan Vegetable Tagine - cooking recipe

Ingredients

None None Moroccan vegetable tagine
1/3 cup oil
1 None onion, chopped
2 cloves garlic, crushed
2 tsp paprika
2 tsp moroccan seasoning
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp chili pepper, minced
6 None new potatoes, halved
1 None parsnip, chopped
1 lb squash, peeled and chopped
1/2 lb cauliflower florets
2/3 cup vegetable stock
1 tbsp lemon zest
14 oz can chickpeas, drained and rinsed
7 oz couscous
1/2 cup pistachios, roughly chopped and roasted
1 oz cilantro leaves, roughly chopped

Preparation

For the stew, heat oil in a large saucepan on high. Saute onion and garlic for 1-2 mins until onion is tender. Stir in spices and cook, stirring, for 2-3 mins. Add vegetables stirring to coat. Cook for 3-5 mins, stirring occasionally, until browned. Mix in stock and zest. Bring to a boil and add chickpeas. Reduce heat to low and cook, uncovered, for 20 mins, until vegetables are cooked and sauce has thickened.
Meanwhile, to prepare the couscous, place in a large bowl and pour in 2 cups boiling water. Cover with plastic wrap, let stand for 5 mins then fluff with a fork. Arrange on plates with the stew and sprinkle with pistachios and cilantro, to serve.